FLORIDA-INSPIRED FRIED FISH SANDWICH

Florida-Inspired Fried Fish Sandwich image

Provided by Geoffrey Zakarian

Time 35m

Yield 4 servings

Number Of Ingredients 17

1/2 cup mayonnaise or full-fat Greek yogurt
1/4 cup sliced scallions
2 tablespoons buttermilk
2 tablespoons capers in brine
2 tablespoons sherry vinegar
Juice of 1 lemon
1 Fresno chile, thinly sliced
1/4 head green cabbage, thinly sliced
1/4 head red cabbage, thinly sliced
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Four 4- to 5-ounce skinless scrod or cod fillets
Canola oil, for frying
2 teaspoons turmeric powder
2 cups gluten-free flour mix or rice flour
One 12-ounce bottle IPA
4 potato buns, lightly buttered and toasted

Steps:

For the slaw: In a medium mixing bowl, combine the mayonnaise, scallions, buttermilk, capers, vinegar, lemon juice, Fresno chile, green and red cabbages and plenty of salt and pepper. Allow to sit in the refrigerator while you prepare the other ingredients.
For the fish: Sprinkle a generous amount of salt and pepper on a plate. Place the fish on the plate and turn several times to coat all over. Set aside.
Pour 2 inches of oil in a large skillet with high sides. Heat to 350 degrees F over medium-high heat.
In medium bowl, add the turmeric, 1 cup of the flour, salt to taste and enough beer so that the batter is the consistency of thick pancake batter. Whisk until smooth. In a baking dish, put the remaining flour. Add the fish to the flour and coat all over. Working with one piece of fish at a time, shake off any excess flour, then add to the batter. Coat well, allowing any excess batter to drip off.
Add the fish to the oil and fry, flipping about halfway through, until both sides are golden, 4 to 6 minutes total depending on the thickness of your fish. Adjust the heat as necessary during cooking. Transfer the fish to a paper towel-lined plate as done and season with salt.
Top each bottom bun with slaw, then with a piece of fish and then with more slaw. Top with the top buns. Serve.